Sep 1st, 2010
by Kathlyn.
One of the things I love is when I underestimate people, or even institutions, and they prove me wrong. Like when I meet a very young person and assume they will be immature or naive, and they turn out to have way more sense and understanding of the world than I do. Or like the time I went swimming in Seattle and a very large woman got in my lane and I thought “oh great, now I’m going to have to swim slowly,” and she swam my backside into the ground. I love that. It reminds me that even though first assumptions and quick categorizations can be helpful in processing the firehose of information that is shooting as us all through life, these assumptions are often wrong, and it’s always worth taking a second look and letting yourself be amazed. It helps me keep my mind open.
Jun 17th, 2009
by Kathlyn.
~This is the fifteenth post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
…but no one has to know.
Strawberries in Brown Sugar Balsamic Vinegar
1 pint strawberries
2-3 T brown sugar, packed
2-3 T (same amount as brown sugar) balsamic vinegar
Vanilla ice cream or vanilla frozen yogurt
Wash, hull and slice strawberries. Combine the vinegar and brown sugar in a small sauce pan. Heat and stir until sugar is dissolved. Continue heating until syrup starts to boil, then reduce heat, but continue boiling until syrup thickens a bit. Continue stirring occasionally while you’re doing all this heating.
Jun 14th, 2009
by Kathlyn.
~This is the twelfth post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
Jun 4th, 2009
by Kathlyn.
~This is the third post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
Hey I’m still here!
Day four of “post-a-day” month and we’re holding strong at a lovely new recipe that hits all ninja points – cheap, easy and deeeee-eeeeee-licious!
Naan! Well, this isn’t really naan. At least, I don’t think it is. It’s something called “kulcha.” I’m not sure what the difference is, but the stuff that this recipe makes is what the Indian restaurant down the street serves as “naan.” And it can be stuffed, like the “cheese naan” down the street. Oh. My. God.
Jun 3rd, 2009
by Kathlyn.
~This is the second post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~
Hoo boy – are we having fun yet? Day three of “post-a-day” month and I’m still alive!
Apr 18th, 2009
by Kathlyn.
I guess I did know it was Grilled Cheese Month, but somehow managed to shove it to the back of my mind. Which is probably good because honestly, I don’t need 30 days of grilled cheese even though I could easily eat nothing but for 30 days. This was my favorite sandwich growing up, when we made it with the whitest bread available and cheese that seemed as plastic as the wrapping, almost as sweet as candy and orange like only American cheese is orange.
This is a preview of
Grilled Cheese Month | How did I not know about this?
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Read the full post (429 words, 1 image, estimated 1:43 mins reading time)
Apr 11th, 2009
by Kathlyn.
The husband is preparing to leave for a three week out of town job, which means he gets whatever he wants (more or less). So when he said “are you going to make the blueberry muffins in the Cook’s Illustrated?” well, of course I was.
This is a preview of
My baby wants blueberry blueberry|Blueberry muffins
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Read the full post (930 words, 3 images, estimated 3:43 mins reading time)
Apr 8th, 2009
by Kathlyn.
Our neighbor moved recently, making us the grateful recipients of a number of food odds and ends that he didn’t want to pack them up and take with him. One of these things was a miraculous loaf of something called “egg bread,” which the husband has fallen in love with. The loaf was a little like bread made from brioche dough, making dangerously delicious grilled sandwiches. Eggy, but also buttery, the bread verged on making our grilled cheese into a pastry sandwich, right on that lovely edge of overkill which is exquisitely tasty.
This is a preview of
Make me wanna Challah!|Kosher Braided Egg Bread (which is NOT appropriate for Passover, which starts today, kind of…)
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Read the full post (1316 words, 2 images, estimated 5:16 mins reading time)
Apr 5th, 2009
by Kathlyn.
Hey. I haven’t been around for a while. If you’re still around, at long last, here is the soup I promised when we made chicken stock back in…what? December? Better late than never and you still have some time to make this while there is a chill in the air, which makes this soup extra cozy. It’s also pretty cheap if you buy an inexpensive chicken and make the stock yourself. I’m working on a three-part post singing the miracle thrift praises of whole chickens, but it’s not done yet. So for now, get yourself a whole chicken or some chicken bones (the local market usually sells them cheap), make some stock (once you have this stuff around the house, you’ll never want to go back to the canned badness) and then take a Sunday afternoon and make yourself some onion soup. This and a salad (and a fair amount of red wine) is all you need to make a memorably tasty Sunday meal.
This is a preview of
What the heck happened to that soup you promised me?|French Onion Soup Recipe
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Read the full post (724 words, 2 images, estimated 2:54 mins reading time)
Jan 16th, 2009
by Kathlyn.
This is possibly the world’s most addictive pie.
If you don’t like citrus or can’t stand the idea of cream pies, you might be safe. Otherwise, this pie could be your downfall.
This pie is not only scrumpdillyicious and easy to make, it’s also relatively inexpensive. I’d say the whole thing cost about $5. If you somehow have the self-control not to stand there in your jammies at 6 a.m. and shovel it in by the spoonful, you can stretch it. It’s so flavorful that you should be able to get least 10 pieces out of it. And it’s better frozen and then partially thawed, so you can slice it up, wrap up the pieces and keep it in your freezer for future, stretching your dessert dollar even further.
